Whether you are shortcut-minded or timid in the kitchen, Martha White muffin mixes make baking easy on the cook. The pre-mixed pouches are handy pantry staples and can be turned into an endless variety of baked goods.

Whether you are shortcut-minded or timid in the kitchen, Martha White muffin mixes make baking easy on the cook. The pre-mixed pouches are handy pantry staples and can be turned into an endless variety of baked goods.

The company would love to add more recipes to its repertoire, and is encouraging home cooks to come up with a dish and enter it in the Martha White Muffin Mix Challenge. To enter, create an original recipe using at least one pouch of Martha White Muffin Mix and submit it by mail, email or online by Nov. 30. Each original recipe will be judged initially on taste, creativity, appropriate use of product, ease of preparation and appetizing appearance. Five finalists’ recipes will be placed online for consumers to vote for the best recipe and help decide the grand prize winner. The four runners-up will receive $1,000, and the grand prize winner will get $5,000.

For official rules and entry information, visit www.marthawhite.com. Meanwhile, here are some recipes from previous winners to inspire you to get baking today.

HEAVENLY CHOCOLATE CHIP PEANUT BUTTER BARS

Crust:

No-stick cooking spray 2 (7.4 oz) packages Martha White Chocolate Chip Muffin Mix 6 tablespoons butter, softened

Filling:

1⁄2 cup butter, softened 1⁄2 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons milk

 

Topping:

1 cup semi-sweet chocolate chips 1⁄4 cup butter

Heat oven to 350 degrees. Coat bottom of 13 x 9 x 2-inch baking pan with no-stick cooking spray. Stir muffin mix and 6 tablespoons butter together in large bowl until crumbly. Lightly press into prepared baking pan. Bake 12 to 15 minutes or until lightly brown around edges. Cool completely.

Beat 1⁄2 cup butter, peanut butter, powdered sugar and milk in medium bowl with electric mixer at medium high speed until smooth. Spread over crust.

Microwave chocolate chips and 1⁄4 cup butter in uncovered microwave safe bowl on medium-high for 45 seconds. Stir until smooth. If necessary, microwave at 15-second intervals until chocolate is melted. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set. Makes 12 to 15 servings.

-- Martha White

BANANAS FOSTER WAFFLES WITH GINGER WHIPPED CREAM

Sauce:

4 tablespoons butter 1⁄3 cup firmly packed brown sugar 1⁄4 teaspoon cinnamon 2 bananas, sliced 1⁄2 teaspoon vanilla extract

Waffles:

1 (7.6 oz) package Martha White Banana Nut Flavored Muffin Mix 1⁄2 cup buttermilk, at room temperature 1 teaspoon vanilla extract 1 large egg, beaten 1 tablespoon melted butter No-stick cooking spray

Topping:

1 cup prepared whipped cream 1 tablespoon finely chopped candied ginger

Melt 4 tablespoons butter in 10-inch skillet on medium-low heat. Stir in brown sugar and cinnamon. Cook 2 to 3 minutes until sugar is dissolved and mixture is bubbly. Stir in bananas. Heat 4 minutes. Stir in 1⁄2 teaspoon vanilla.

Stir together muffin mix, buttermilk, 1 teaspoon vanilla, egg and 1 tablespoon melted butter in medium bowl just until blended.

Coat waffle iron with no-stick cooking spray and heat to medium temperature. Spoon or ladle batter onto waffle iron. Cook 3 to 4 minutes according to manufacturer's directions, or until golden brown. Use fork and spatula to remove.

Combine whipped cream and ginger in small bowl. Spoon cooked bananas over waffles and top with dollop of cream. If desired, cut waffles in half and overlap. Makes 2 large or 4 small waffles.

-- Martha White